Effect of enzyme treatments and drying temperatures on methylpyrazine content in cocoa (Theobroma cacao L.) powder extract
- Author
- MOULAY, Leila1 ; MANZANARES, Paloma2 ; VALLES, Salvador2 ; RAMON, Daniel2 3 ; GIL, José Vicente2 3
[1] Dept. of Research & Development, Natraceiitical Group, Camí de Torrents/n, Quart dePoblet 46930, Valencia, Spain
[2] Dept. de Biotecnología de los Alimentos, Inst. de Agroquímicay Tecnología deAlimentos, Consejo Superior de Investigaciones Científicas (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain
[3] Dept. de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Facultad de Farmacia, Univ. de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain - Source
Journal of food science. 2006, Vol 71, Num 9 ; S621-S625 ; ref : 21 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cacao Enzyme Extrait Poudre Séchage Température Theobroma cacao Angiospermae Dicotyledones Spermatophyta Sterculiaceae
- Keyword (en)
- Cocoa Enzyme Extract Powder Drying Temperature Theobroma cacao Angiospermae Dicotyledones Spermatophyta Sterculiaceae
- Keyword (es)
- Cacao Enzima Extracto Polvo Secado Temperatura Theobroma cacao Angiospermae Dicotyledones Spermatophyta Sterculiaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18344233
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2006.00181.x 
https://dx.doi.org/10.1111/j.1750-3841.2006.00181.x
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